Don't Get Your Knickers In A Twist!

     My niece is moving to London England in a few weeks and we are in the midst of planning a going away party that's fit for royalty.  This afternoon, as we surfed the world wide web for ideas, we got distracted by a website that offered a British slang directory.  Being that she will be living overseas for two years, her mother and I thought it would be wise for her become familiar with some common terminology.  We didn't expect to spend the next twenty minutes laughing hysterically! 

 

     Suffice it to say, I now have some new words to add to my lexicon. I can now say that I think what my niece is doing is the bee's knees (awesome) and that I am very chuffed (proud) to be her aunt.  I am gobsmacked (amazed) that she has the bollocks (nerve) to move 6000 kilometers away to teach in a different country.  It just proves that she knows her onions (is very knowledgeable) and is not all fur coat and no knickers (attractive but not really very interesting or smart).

 

     Well, Bob's your uncle (there you go). It's time I stop waffling about (talking unendingly) and give you what you've been waiting for, the recipe. Keep in mind though, this nosh (snack) is meant for afters (dessert)!

 

Cheerio!

(goodbye!)

Chocolate Covered Pretzel Cupcakes
These really do take the biscuit!
 (are all that!)
 



For the chocolate cupcakes you will need:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water
12 small chocolate covered pretzels, chopped (it should equal 1/2 cup when chopped)

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fold in chopped pretzels
• Fill cups 3/4 full and bake for 19-22 minutes or until an inserted toothpick comes out clean

For the chocolate ganache you will need:

1/2 cup chocolate chips

1/4 cup heavy whipping cream

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

 

For the frosting you will need:

3 oz semisweet chocolate, coarsely chopped, or use chocolate chips
1/2 cup (1 stick) butter, softened
2-3 cups confectioners' sugar
2 tbsp milk
chocolate covered pretzels to garnish

• Melt chopped semisweet chocolate or chocolate chips in microwave for 1 1/2 minutes, stirring occasionally until smooth
• Cool slightly
• Beat butter until fluffy and add confectioners' sugar, 1 cup at a time alternating with milk
• Beat in 2 tbsp of melted chocolate and mix until combined (You can use any remaining melted chocolate to drizzle over the top of the frosted cupcakes if you wish. To do so, simply transfer remaining chocolate to a resealable plastic bag.  Snip a small corner from bag and drizzle chocolate over cupcakes. Reheat if needed.)
• Pipe onto cooled cupcakes and garnish with chocolate covered pretzels

 

 Happy Treat Tuesday!

Sunshine & Strawberries

     Nothing says summertime like the taste of a juicy red strawberry.  They are in peak season here in our region and they are ripe for the picking.  I love to pair my strawberries with chocolate. Actually, I like to pair pretty much everything with chocolate!  It's a  flavour combination made for savouring. 

 

     These cupcakes are moist and delicious and the strawberry buttercream  is the icing on the cake; literally and figuratively!  The strawberry puree flavours the buttercream and turns it a beautiful shade of pink.  Whip up a batch of these cupcakes and enjoy the taste of summer.

Strawberries & Chocolate Cupcakes

For the cupcakes you will need:
 

1 Box chocolate devil's food cake mix

1/2 cup melted butter, cooled 

3 eggs

2 tsp. vanilla extract

3/4 cup milk

1/2 cup sour cream

• Preheat oven to 350 degrees and line pans with cupcake liners (the prettier the better!)
• Sift cake mix into a small bowl and set aside
• Combine all other cake ingredients in a large bowl and mix until well combined
• Stir in cake mix until smooth
• Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean

For the chocolate ganache you will need:

1/2 cup chocolate chips

1/4 cup heavy whipping cream
1 heaping amount of self control so as not to lick the bowl clean!

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

For the strawberry buttercream you will need:
 

3/4 cup butter, softened

4 oz. cream cheese, softened

1 tsp vanilla extract

2-4 tbsp strawberry puree (put a handful or two of strawberries in a blender and puree until they reach a liquid consistency - be sure the lid is secured tightly!)

3-4 cups powdered sugar

Fresh sliced strawberries to garnish

 

• Beat butter and cream cheese until smooth
• Add vanilla extract and 2 tbsp. strawberry puree
• Slowly add powdered sugar until you reach your desired consistency
• If mixture becomes too thick, add more strawberry puree
• Pipe onto cooled cupcakes and top with sliced strawberries

 

It's Raining Cupcakes!

 

     As of late, the weather here has not been conducive to lounging by the pool and enjoying the usual pleasures of summertime.  It's been cool and rainy and for the most part, dreary.  While that does not bode well for our pool, it sure does benefit our kitchen (and the sweet tooth's of my family and friends!).  I've been baking up a storm!

 

     The following is one of the many new recipes that I have tried over the past week or so.  It's very flavourful, but the next time I think I'll make the batter chocolate.  Two of my favourite flavours are incorporated in this recipe and they didn't last long on the cake plate! Whip up a batch and you'll see what I mean.



 

 

 

Peanut Butter Cup Cakes 

For the cupcakes you will need:

 

2 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 1/4 sticks butter, softened

1 cup sugar

3 large egg whites

1 tsp vanilla extract

3/4 cup water

1/4 cup chopped peanuts

1/4 cup mini chocolate chips

 

• Heat oven to 325 degrees and line tins with paper liners
• In a small bowl, whisk together flour, baking powder and salt
• In a large bowl, beat butter until smooth
• Add sugar and beat until fluffy
• Add egg whites, one at a time, beating well after each
• Beat in vanilla
• On low, beat in half of the flour mixture, then 3/4 cup of water
• Beat in remaining flour mixture until well combined
• Fold in peanuts and chocolate chips
• Fill liners 3/4 full and bake for 18- 22 minutes

 

 

For the Frosting You Will Need:

1/2 stick butter, softened
1/4 cup smooth peanut butter
2-3 cups confectioners' sugar
3 tbsp milk
1/8 tsp salt
mini Reese's peanut butter cups and cocoa powder for garnish

• Beat butter and peanut butter until smooth and creamy
• Add salt and the sugar 1 cup at a time, alternating with milk until you reach your desired consistency
• Pipe over cooled cupcakes and garnish with mini Reese's peanut butter cups and sprinkle with cocoa powder

 

 

Oh Canada!

    Here is the recipe for a Canada Day party favourite. It feeds a crowd, but best of all it's very easy to make!  I've made this several times and it is always a hit.  Simply follow the directions and you can have your Canadian cake and eat it too!

 

Canadian Ice Cream Cake

 

 

 

You will need:

• approximately 20 ice cream sandwiches
• Nestle Quick Chocolate sauce
• 1 large container of Cool Whip, thawed
• strawberries, sliced to decorate

~ Place enough ice cream sandwiches to cover the bottom of a 9x13 pan
~ Spread chocolate sauce on top of sandwiches
~ Top with a layer of whipped topping
~ Repeat layers: ice cream sandwiches, chocolate sauce, whipped topping
~ Freeze uncovered for 2 hours
~ Cover with foil and freeze until ready to serve
~ Top with sliced strawberries (to resemble the Canadian flag if you wish)

 Enjoy with friends!

Now that's Canadian!

Welcome Home!

 

No more pencils, no more books!  My kids are home for summer vacation and I couldn't be happier.  I look forward to long summer days lounging by the pool, hearing their laughter (and their squabbles!), enjoying 'Happy Hour' where we all get junk (for the significance of that phrase you'll have to read one of my previous posts!), and not having to make lunches and pester my kids to do their homework.  The lazy days of summer are just what I need right now.  Give me a good recipe or a good book, kids in my yard and cupcakes in my oven and I am in my glory.  Throw in a baseball game or two and that is a blissful recipe that defines summer.

 

These cookies are my daughter's favourite. Since she had a rough go this year in grade five I decided to surprise her, and her brothers, with this after school snack. There is nothing like coming home on the last day of school to a batch of fresh baked cookies! 

 

 

 

Last Day of School

Oatmeal Chocolate Chip Cookies

 

You will need:

3/4 cup brown sugar, packed
1/2 cup sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups quick oats
1 cup chocolate chips (add more if you like!)

Directions:

• Preheat oven to 375 degrees
• In a medium sized bowl, blend together sugars and butter until light and fluffy
• Add eggs and vanilla, mix thoroughly
• In a separate bowl, sift together flour, baking soda, salt and cinnamon
• Stir into wet mixture 
• Add oatmeal and chocolate chips and stir until combined
• Drop by rounded tablespoon onto parchment lined cookie sheets
• Bake 10-12 minutes and let cool 1 minute before transferring to a wire cooling rack

 

Enjoy!

 

 

 

What time is it?

    Summertime!

 

 

Today marks the last day of elementary school for our son.  He woke up today feeling both happy and sad.  On the one hand, he is thrilled to be finished school for the summer. On the other hand, he is feeling pensive about leaving a school that he has attended since he was 4 years old.

It will be tough to say good bye to the teachers that have touched his life in so many ways.  What makes this day somber for me is the fact that he is our last child attending that school.  My son is not the only one saying good bye. I too must bid adieu to the staff that has made elementary school an enjoyable and educational experience for my children.

As a thank you, I decided to bake up a batch of decadent cupcakes.  Since teachers often put in long, thankless hours and spend many late nights preparing engaging and well planned lessons, coffee is a necessity.  When pairing coffee with the thought of summertime, the delicious, decadent Starbucks Mocha Frappuccino came to mind.  While I can't possibly supply an entire staff with Frappuccinos from Starbucks, I certainly can bake up a replica!

These cupcakes serve up the rich, satisfying taste of chocolate and coffee topped with creamy, indulgent whipped frosting.  Pure enjoyment - just the way a summer treat should be.

Starbucks Mocha Frappuccino Cupcakes

 

For The Cupcakes You Will Need:

 

1 box devil's chocolate cake mix

3-4 tbsp Starbucks coffee, black 

3 eggs

1/2 cup oil

3/4 cup buttermilk

1/2 cup sour cream

1 tsp vanilla extract

 

•  Preheat oven to 350 degrees and line pans with cupcake liners
•  Sift cake mix into a small bowl and set aside
•   In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract
•  Stir in cake mix until batter becomes smooth
•  Add coffee and stir again to combine
•  Fill liners 3/4 full and bake for 16-18 minutes or until an inserted toothpick comes out clean

For The Frappuccino Buttercream You Will Need:

 

1/2 cup butter, softened

1/3 cup Starbucks coffee, black

1 tbsp milk

4 cups powdered sugar

Chocolate covered coffee beans

Cocoa powder

 

• Beat butter and coffee until smooth
• Add powdered sugar 1 cup at a time, alternating with milk until you reach your desired consistency
• If mixture becomes too thick, add more milk 
• Pipe onto cooled cupcakes and top with chocolate covered coffee beans and sprinkle with cocoa powder

 

Enjoy!

 

Thank you St. Pius Staff...

have a wonderful summer!

 

 

 

 



Moments With Friends...

    

     A friend of mine gave me a card today. It spoke volumes about our friendship and how far we have come together.  I couldn't have said it better myself;

"Moments with friends can't be counted in minutes or hours...

They can only be measured by the heart."

     We've been friends for years, but as we juggle work schedules, family life, children's sporting events and life in general, we are able to find less and less time to spend together just being girlfriends.  Yet when we do find time, we pick up right where we left off and make the most of our time together.  Even when we are not together we often take a moment to send a quick email to say hello and let the other know that we are thinking of them. We've shared a lot together and there really aren't enough words to say what our friendship has meant to me.  I hope she knows how special she is.

     Ironically I made these cupcakes to take to her house today.  I hope they made her day as much as her card made mine.

Strawberry Daiquiri Cupcakes With Chocolate Ganache 

 

  You Will Need:

 

For the cupcakes: 

1 box white cake mix

4 egg whites

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla

3 tablespoons liquid strawberry daiquiri mix 

•  Preheat oven to 350 degrees and line pans with cupcake liners
•  Pour cake mix into a bowl breaking up any lumps and set aside
•  In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract together
•  Add cake mix and stir until just combined
•  Fill cupcake liners 3/4 full and bake for 15-18 minutes, or until and inserted toothpick comes out clean

Chocolate Ganache: 

1/2 cup chocolate chips

1/4 cup heavy whipping cream 

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

 

 

 

Strawberry Butter Cream Frosting:

 

1 cup butter, softened

2 teaspoons vanilla extract

2 teaspoons strawberry flavored Jello powder

4 cups powdered sugar

Strawberries to garnish (*I didn't have any on hand so I used raspberries instead)  

• Whip butter for 2 minutes
•  Add vanilla extract, Jello powder and slowly add powdered sugar 1 cup at a time
• Pipe onto cupcakes and garnish with fresh strawberry slices (or in my case raspberries)

 

 

 

Enjoy!

  

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Thanks toYourCupofCake for inspiring this recipe.

 



The key to happiness...

 

 

     Believe it or not, I have only recently tasted key lime pie.  Once I tried a bite I wondered why I had waited so long!  It was decadent, creamy and tart, and will forever remind me of our vacation.  I was fortunate enough to order a slice while in Key West Florida where it is best known.  As the weather gets warmer here in Southern Ontario I find myself drawn to the tastes of summer.  While perusing my recipes I came across on for key lime pie and it got me thinking... why not bake key lime cupcakes?

 

 

     As I sifted through various websites I learned more about the key lime than even Cliff Clavin would know!  Here are some facts about key limes that I found rather interesting:

 

 

• they are yellow when ripe, but usually picked green commercially
• they are smaller and seedier than a regular lime (and much harder to juice and zest I might add!)
• key limes have a higher acidity, a stronger aroma, and a thinner rind than that of a regular lime
• they are valued for their unique flavour compared to other limes, with the key lime usually having a more tart and bitter flavour
• they are also known as "the bartender's lime"

     Perhaps the most interesting fact that I discovered however, is that the key lime makes a fantastic cupcake.  Here is the recipe that I used; it pairs very well with a margarita and flip flops. Enjoy! 

Key Lime Cupcakes:

1 box white cake mix

3 eggs

3/4 cup buttermilk

1/2 cup sour cream

1/4 cup key lime juice

zest of 2 key limes

1 tsp vanilla extract

Key Lime Butter Cream Frosting:

1 cup butter, softened

1 tsp.key lime juice (you can add more if you desire a more intense flavour)

4-5 cups powdered sugar
1/3 cup milk

Key lime candy slices and graham cracker crumbs to decorate

Cupcake Directions:

•  Preheat oven to 325 degrees and line pans with cupcake liners
•  Sift cake mix into a small bowl, breaking up any lumps and set aside
•  In a large bowl combine eggs, buttermilk, sour cream, lime juice, zest and vanilla extract and mix until smooth
•  Stir in cake mix until blended
•  Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean 

For the frosting:

• Place butter in medium bowl and  beat until fluffy
• Add lime juice and then slowly add powdered sugar, 1 cup at a time, followed by some of the milk and mix until you reach your desired consistency
• Pipe onto cooled cupcakes and top with key lime candy slices and sprinkle with graham crumbs

 

Delivering smiles one cupcake at a time!

Oh the places you'll go...

“Congratulations!

Today is your day.

You're off to Great Places!

You're off and away!”

~ Dr. Seuss 

     Graduation. A time of celebration and reflection as the future and its endless possibilities are contemplated.  This year there are numerous graduates in my family.  We have a son graduating from elementary school and going off to high school. Our nephew is graduating from high school and heading off to University.  As well, there are three graduates from the Faculty of Education,  myself included.  My niece and brother in law will join me tomorrow as we celebrate the completion of the Bachelor of Education program. 

     For me graduation signifies a new beginning. This past year has taught me things about myself that I could have learned in no other way.  It taught me that I have an ongoing desire not only to teach, but to learn.  It taught me that I have a stronger will and more discipline than I had suspected.  Perhaps the best thing it taught me was that I have family and friends whose love and support is always there for me.  That alone is worth more to me than any diploma or acclamation. 

     Although this past year has been gruelling in more ways than one, I feel that I have emerged not only wiser, but stronger.  I have survived setbacks that have taught me things about myself and my ability that I was not previously aware of.  It has been said that you will never truly know yourself, or the strength of your relationships, until both have been tested by adversity.  I believe that such knowledge is a true gift, especially if it has been earned through hard work and determination.  This knowledge, now that I have it, will be worth more to me than any degree I have ever earned.

     So as I venture onto the stage tomorrow to receive my diploma I know that my family and friends will be there to once again support me; whether they are there in person or in spirit.  What they won't realize is that they are earning that certificate right along with me for I couldn't have done it without them. 

Oh the places you'll go cupcakes

I made these for my niece who will be graduating with me from the Faculty of Education tomorrow.  She enjoyed them and I hope you will too.
 

For the cupcakes you will need:

 

1 box Devil's Food Cake Mix

3 eggs

1/2 cup unsweetened applesauce

1 cup buttermilk

*To make your own buttermilk put 1 Tbsp of vinegar in a glass measuring cup. Add enough milk to make one cup and stir. Let stand for 5 min.

3/4 cup sour cream

2 teaspoons vanilla extract

1 teaspoon cinnamon

 

Directions:

 

~ Preheat oven to 350 degrees and line pans with cupcake liners

~ Sift cake mix into a bowl breaking up any lumps and set aside

~ In a large bowl, whisk eggs, applesauce, buttermilk, sour cream, vanilla extract and cinnamon

~ Add cake mix and stir until smooth
~ Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted toothpick comes out clean

For the chocolate ganache you will need:
 

1 cup chocolate chips

1/4 cup whipping cream
 

Directions:

~ Place the chocolate chips in a heat proof bowl with whipping cream

~ Microwave for 20 seconds, remove and stir

~ Continue to microwave in small increments until smooth and creamy

~ Dip the tops of your cooled cupcakes into the ganache and let set

 

 

 

For the frosting you will need:

 

8 Tbs (1 stick) unsalted butter, at room temperature

4 cups confectioner's sugar

1/3 cup milk

1 tsp vanilla

 

Frosting Instructions:

~ With an electric mixer cream butter until fluffy

~ Slowly add powdered sugar, 1 cup at a time, alternating with the milk and vanilla  and mix well
~ Add more powdered sugar for a thicker frosting and more milk for a thinner frosting depending on your taste
~ Add food coloring if desired (in this case I chose blue and yellow our school colours)
~ Pipe icing onto cupcakes and garnish with a mini Reese's Peanut Butter Cup, a square of Hershey's chocolate secured with a dollop of frosting and decorated with a frosting tassel 

enjoy!

It's time to play the music, it's time to light the lights...



    

     It's June, and while it is the month that most teachers long for, it is also the month that causes a great deal of stress.   For teachers, June is often the most busy and demanding month of the school year. This is the time when teachers not only have to deal with spring fever, class trips and end of the year parties; they also face the overwhelming prospect of writing formative report cards.  Very few things are more daunting than the task of composing constructive, insightful and original comments on dozens of official transcripts.

    Most teachers do not relish the challenge of forming genuine and unique comments about each and every child in their class.  While I have yet to do it myself, I can tell you that it is not easy.  Comments on a report card should not only reflect grade levels, but also provide parents additional information about their child and give them a picture of how they behave at school.  It takes hours upon hours to come up with intuitive comments that are worded in just the right way.  The English language takes on new meaning when teachers creatively use words such as determined, energetic and imaginative to describe less than desirable classroom behaviour.  While teachers would often like to write things such as; "He sets low personal standards and then consistently fails to achieve them" such honesty is frowned upon.  Rewording comments such as; "This student should go far, and the sooner she starts, the better" is in the teacher's best interest.  As well, teachers should avoid comments such as "He brings much joy to the class whenever he leaves the room."  It is important to stress the positive attributes of each student and list goals to work on to notify the parents about the negatives.  In some cases this is much more difficult than it would seem.

     I recently visited some of my teacher friends who are in the midst of report card season.  This picture best describes them;

Fortunately I had a tray of triple chocolate cupcakes in hand.  Apart from a bottle of wine, chocolate is the next best antidote.  My friends at SJV enjoyed these cupcakes so much that I may just have to return next week with a double batch. Hang in there ladies, the end is near.  In the mean time, here is the recipe for my killer triple chocolate cupcakes.  If you need a distraction from report card writing follow my instructions and enjoy. When all else fails, keep calm and eat a cupcake!

 

 

Death by Chocolate Cupcakes

 

For the cupcakes you will need:

1 box Devil's Food Cake Mix

3 eggs

1/2 cup unsweetened applesauce

1 cup buttermilk
*To make your own buttermilk put 1 Tbsp of vinegar in a glass measuring cup.  Add enough milk to   make one cup and stir. Let stand for 5 min.

3/4 cup sour cream

2 teaspoons vanilla extract

1 teaspoon cinnamon
1 glass of wine

 

Directions:

• Preheat oven to 350 degrees and line pans with cupcake liners
• Sip wine
• Sift cake mix into a bowl breaking up any lumps and set aside
• In a large bowl, whisk eggs, applesauce, buttermilk, sour cream, vanilla extract and cinnamon together
• Sip wine
• Add cake mix and stir until smooth
• Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted toothpick comes out clean
• Enjoy the glass of wine while the cupcakes bake and fill your kitchen with the glorious scent of chocolate

For the chocolate ganache you will need:
 

1 cup chocolate chips

1/4 cup whipping cream

 

 

Directions:

 

• Place the chocolate chips in a heat proof bowl with whipping cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until smooth and creamy
• Dip the tops of your cooled cupcakes into the ganache and let set

 

 

For the chocolate butter cream frosting you will need:

 

1/2 cup butter, softened

1 teaspoon vanilla extract

2/3 cup unsweetened cocoa powder

3-4 cups powdered sugar
1-2 tbsp milk or cream

 

Directions:

• With an electric mixer cream butter until fluffy
•  Add vanilla extract and cocoa, beat well
• Add 1 tablespoon of milk/cream
• Slowly add powdered sugar, 1 cup at a time, until you reach your desired consistency
• Add more powdered sugar for a thicker frosting and more milk/cream for a thinner frosting depending on your taste
• Pipe icing onto cupcakes over ganache once it has set and garnish to your heart's desire (I used squares of Hershey's Chocolate)

 

*Thanks once again to Your Cup of Cake for inspiring this recipe.

A cupcake for your thoughts...

    

     When I started writing this blog I wrote it for myself alone. It was a way to express my thoughts through a creative outlet. I have always loved to read. Add to that the fact that I've spent all of my adult life working in some form of a library and I guess writing was a natural progression. I am always amazed when I read a really good book. I often wonder how an author creates an idea and breathes life into it. How do they infuse such vivid detail and emotion into a novel? So much so that when I am done reading I mourn the loss of the characters I have come to know and care for.


      I have been inspired by the many books I've read.  Through them I have traveled the world. I have seen the most amazing sights and tasted the most delicious food.  Books have awarded me many a journey of the senses. While I am an avid reader, I have never considered myself to be a writer. Not for one minute did I think that anyone else would read this blog, let alone enjoy it. It was never my intention to garner an audience. Somehow though, people have discovered my little piece of the World Wide Web and have been reading my musings on a recurring basis. Largely due to the wonders of social media I have readers in Canada and the U.S.; most of whom I am positive are my family and friends. What amazes me though  is that I have also acquired the interest of readers in the following countries; France, Russia, Venezuela, Bahrain, Germany, the U.K., Ireland and the Philippines! I am humbled and bewildered.

      I recently read a perfect analogy by author Beth Harbison.  She said "Writing is like baking cupcakes, you're trying to make something from the raw. Like with cupcakes it's flour and eggs and stuff, and with books it's ideas and words. The end result is the same though, you want people to eat them up."  Now that I know people are actually reading my reverie, I feel the need to post not only more regularly, but with enhanced mindfulness of my audience.  No longer can I just fill the page with mindless contemplation.  I realize now that what Beth Harbison says is true. I don't want people to merely read my blog; I want them to eat it up! So please, try my recipes and enjoy my stories. Feel free to leave me a comment; I'd love to hear from you!  This blog has a renewed purpose and I hope it makes your life as sweet as it makes mine.

       This recipe is one that I made for my very special niece on her 20th birthday.  She, along with many others in my life, continues to inspire me and make me feel so very blessed.  Enjoy!

Not Quite All Grown Up Cupcakes
(after all, you're never too old
for peanut butter and chocolate!)

 

You will need:

• 1 box white or yellow cake mix
• 3 eggs
• 1/3 cup unsweetened applesauce
• 1 cup milk 
• 1/2 cup sour cream
• 1 tbsp. vanilla extract
• 1 cup mini M&M's

Preheat oven to 350 degrees and line pans with cupcake liners.

•  Sift cake mix into a small bowl, breaking up any lumps, and set aside
•  In a large bowl, combine eggs, applesauce, milk, sour cream and vanilla extract
•  Stir in cake mix until batter becomes smooth
•  Fold in M&M's being careful not to over mix because the coloring from the candies will dye the cake
•  Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean

Peanut Butter Frosting:

• 1/2 cup smooth peanut butter
• 1/2 cup butter, softened
• 2 tsp. vanilla extract
• 3-4 cups powdered sugar
• 2-4 tbsp. milk
• Extra M&M's for decorating

In a large bowl: 

•  Beat peanut butter and butter until smooth
•  Add vanilla extract and slowly add powdered sugar 1 cup at a time  
•  With the mixer on low add milk 1 tbsp at a time until the frosting becomes smooth and fluffy
•  Add more powdered sugar if needed or more milk until you reach the desired consistency
•  Pipe frosting onto cooled cupcakes an top with extra candies

 

 

 

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 Thanks to YourCupofCake for inspiring this recipe.